Find Oaxacan Flavors Hidden in a West Asheville Dive Bar | Eater Carolinas

"Chef-activist Luis Martinez teamed with Henry Padilla to open a West Asheville taqueria that pays tribute to Oaxaca, where Martinez grew up in the 1990s. The menu highlights Oaxaca staples—tlayudas, memelitas, and tacos—but emphasizes heritage corn as the real star: Martinez sources heirloom corn through his import business to support independent Indigenous farmers and plans to use traditional techniques alongside ingredients from local Asheville farms. The operation aims to spark a conversation about Oaxacan food that honors history while looking to the future, and the atmosphere is intentionally informal and communal, modeled on Mexican taquerias with people standing to eat, Mexican Cokes available, and an option to order drinks from the bar. The taqueria opens with preview service August 29–30 (4–9 p.m.) and, starting September 4, will operate as a cantina Wednesdays through Fridays from 4–11 p.m." - Erin Perkins